With such an alluring name this cake is at the top of my Valentine’s Day menu.
Denise and her husband run an outdoors centre and on Wednesday mornings through the winter they offer “Snowshoe and vittles” , a two-hour snowshoeing excursion through miles of trails on their property, followed by a hot lunch in their cozy lodge.
This soaked ginger cake with brown sugar sauce is on the menu…
…and the name alone made me request the recipe.
Soaked with a buttery brown sugar sauce while it’s still warm from the oven this cake gets beyond moist. A dollop of whipped cream is all it needs.
Denise’s soaked ginger cake
For the cake
- 2 1/4 cups flour (works with brown rice flour)
- 3/4 cup sugar
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 3/4 cup water
- 3/4 cup oil
- 3/4 cup Grandma Fancy Molasses
- 2 eggs
- In a large bowl combine dry ingredients.
- In another bowl beat together the water, oil, eggs and molasses.
- Add wet ingredients to dry and mix well.
- Pour into a greased 8” x 8” pan.
- Bake at 350 for 45 -55 min until the edges of the cake start to pull away from the sides of the pan.
**Reader tip: Add 1/4 cup chopped candied ginger to the batter.
While the cake is in the oven prepare the sauce:
Buttery Brown Sugar Sauce
In a medium pot combine:
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup water
- Heat until butter is melted and sugar is dissolved.
- When cake is cooked, cool in pan for 10 minutes then prick with a fork or skewer and pour over the sauce.
- Serve cake warm with whipped cream.
While the sauce is still hot…
Spoon it over the cake, taking care to cover it well.
Pour every last drop (no matter how tempting it is to save a spoonful for yourself).
Serve immediately, while it’s still warm.
I know, not a piece of chocolate in sight.